DRY FRUIT

ANALYSIS
By Ekas Babbar
And Bhumika Sati
Aim
To analyse some dry fruits for the content present in them.

Dry fruits are always an inseparable part of balance diet.

That means dry fruits provide our body the essential nutrients, l.e., starch, Carbohydrates,
iron And calcium and test for acidity
 Other apparatus
FRUITS ● Sensitive Weight Scale
● Filter Paper
ANALYSED ●
●
Benedict’s reagent
Biuret’s Reagent
● Bunsen Burner
Cashews ● Test tubes
Almonds
Dates
Resins
QUALITATIVE TESTS
 TEST FOR
BENEDICT’S REAGENT SUGARS
Main reagent: Benedict’s reagent
Procedure
1. Grind or crush the dry fruits into a fine powder.
2. Weigh a small amount (e.g., 1 gram) of the cashew powder and transfer it to a test tube.
3. Add 5 mL of water to the test tube and mix well to create a suspension.
4. Prepare a water bath or heat source for boiling.
5. Add 2 mL of Benedict's reagent to the test tube.
6. Place the test tube in the water bath and heat the mixture to a boil.
7. Continue boiling for a few minutes, stirring occasionally.
8. Observe any color change that occurs. A color change to green, yellow, orange, red etc. indicates the presence of reducing sugars
Observation for
RESULT
CASHEW
A color change from blue to orange was The cashew extract has 2.6% to 3.5% sugars.
reported.
Observation for
RESULT
ALMOND
A color change from blue to green was The almond extract has 0.6% to 1.0% sugars.
reported.
Observation for
RESULT
DATE
A color change from blue to orange was The date extract has 2.6% to 3.5% sugars.
reported.
Observation for
RESULT
RESIN
A color change from blue to brown was The almond extract has >4% sugars.
reported.
 TEST FOR
FATTY ACIDS
(saturated)

main reaction: Grease spot test/

.
Lipid test
Procedure
To perform the Grease Spot Test on cashews to detect the presence of fats, you can follow the steps below:

1. Obtain a clean, dry filter paper or blotting paper.

2. Place a small portion of cashews on the filter paper.
3. Fold the filter paper in half to cover the cashews completely.
4. Apply gentle pressure and rub the folded filter paper between your fingers for a few seconds. This action helps transfer the fats
from the cashews onto the paper.
5. Carefully unfold the filter paper and observe the spot where the cashews were placed.
6. Look for a translucent or greasy spot on the filter paper. If there is a visible spot, it indicates the presence of fats in the cashews
Observation for
Result
CASHEWS
Cashews have unsaturated fatty acids.
Spot observed
Observation for
ALMONDS Result
Spot observed Almonds have unsaturated fatty acids.
Observation for
DATES Result
Spot Observed Dates have fatty acids
Observation for
RESINS Result
Spot not observed Resins do not have unsaturated fatty acids.
 TEST FOR
PROTEINS

Biuret’s reagent: made of sodium hydroxide

(NaOH) and hydrated copper(II) sulfate, together
with potassium sodium tartrate,
Procedure
1. Label the test tubes to keep track of the samples being tested.
2. Pour a small amount of the protein sample into each test tube.
3. Add an equal volume of distilled water to each test tube and mix gently.
4. Add a few drops of Biuret reagent to each test tube containing the protein sample. Ensure that the reagent mixes well with the
sample.
5. Observe the color change in the test tubes after the addition of Biuret reagent
Observation for
CASHEWS Result
Mild color change shown Cashews have proteins
Observation for
ALMONDS Result
Significant color change shown. Almonds are rich in proteins
Observation for
DATES Result
Mild color change shown Dates have proteins
Observation for
RESINS Result
Minimial color change shown Resins have proteins but not as much as
the other 3 tested
QUANTITATIVE TEST:
CHECKING MOISTURE CONTENT
INTRODUCTION The purpose of this report is to present the results of the
moisture test conducted on a dry fruits sample. The test was
performed to determine the moisture content of the sample.

The moisture content of the dry fruits sample was determined

TEST METHOD
using the oven drying method. This method is widely
recognized and accepted for accurate moisture analysis in dry
fruits.
Procedure
● The dry fruits sample was received in a sealed container to prevent moisture loss or gain during transportation.
● The sample was thoroughly mixed to ensure homogeneity.
● A representative portion of the sample weighing 50 grams was taken and weighed accurately.
● The weighed sample was placed in a pre-weighed aluminum dish and placed in an oven set at 105°C.
● The sample was dried in the oven for 3 hours to ensure complete moisture removal.
● After drying, the sample was removed from the oven, cooled in a desiccator, and weighed.
● The loss in weight after drying was recorded to determine the moisture content.
Observation Table
General Discussion
● The moisture content of the dry fruits sample falls within the acceptable range of 2% to 5% as specified by industry standards.
This indicates that the sample is suitable for storage and consumption.
● Proper moisture control is crucial in dry fruits to prevent spoilage, mold growth, and maintain their texture and flavor
 Conclusion for
CASHEWS
The moisture content of the cashews sample was determined
to be 4.4%. This value is within the acceptable range, ensuring
that the cashews are suitable for storage and consumption.
Proper packaging and storage in a dry environment are
recommended to maintain the quality of the cashews.
Conclusion for
ALMONDS
The moisture content of the almonds sample was determined
to be 3.5%. This falls within the acceptable range, indicating
that the almonds are suitable for storage and consumption. It
is recommended to store the almonds in a cool and dry
environment to maintain their quality and freshness
Conclusion for
DATES
The moisture content of the dates sample was determined to
be 2.0%. This value is well within the acceptable range,
indicating that the dates are suitable for storage and
consumption. It is recommended to store the dates in a cool
and dry environment to maintain their quality and prevent any
moisture-related issues.
Conclusion for
RESINS
The moisture content of the dates sample was determined to
be 2.0%. This value is well within the acceptable range,
indicating that the dates are suitable for storage and
consumption. It is recommended to store the dates in a cool
and dry environment to maintain their quality and prevent any
moisture-related issues.
OVERALL CONCLUSIONS
CASHEWS
Cashews contain 2.6% to 3.5% sugars

They have mild amounts of proteins

They contain unsaturated fatty acids.

The analysed sample had 4.4% moisture content

ALMONDS
Almonds contain 0.6% to 1% sugars

Rich in proteins

Contain unsaturated Fatty acids

The analysed sample had 3.5% moisture content

DATES
Cashews contain 2.6% to 3.5% sugars

They have mild amounts of proteins

They contain unsaturated fatty acids.

The analysed sample had 2% moisture content

RESINS
Contain >4% sugars.

Have minimal amounts of proteins.

They have minimal fatty acids.

The analysed sample had 6.9% moisture content.

Overall Conclusion
In conclusion, the analysis of dry fruits, including almonds, resins, cashews, and dates, provides valuable
information regarding their quality and composition. Several parameters are commonly assessed,
including moisture content, which indicates the presence of water and influences the shelf life and texture
of the dry fruits.

Through the moisture content determination, we were able to quantify the amount of water present in the
dry fruits. High moisture content can lead to microbial growth, spoilage, and decreased shelf life.

Through the nutrients test, we were able to check the nutrition content of the dry fruits.
Bibliography
1. Bing’s AI image generator
2. Wikipedia
3. Cengage’s Organic Chemistry for JEE-Advanced Part 2, Chapter: Biomolecules